Thyme-Encrusted Triggerfish

From the Mariner's Menu Cookbook and North Carolina Sea Grant

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Its rich, crab-like taste makes triggerfish a decent bet for a non-seafood lover. Earthy thyme and hard-to-resist butter seal the deal.

Ingredients

4 triggerfish fillets, skinless

½ teaspoon salt

¼ teaspoon white pepper, freshly ground

4 tablespoons fresh thyme, chopped

2 tablespoons canola oil

2 tablespoons butter

Lightly salt and pepper fillets. Sprinkle top sides with thyme. Press gently so it adheres.
Heat oil in a skillet. Add butter and melt. Place fillets in the pan, top sides down. Sauté until just golden, about 5 minutes or until done. Flip fish over and repeat, cooking until done.